Category: cognac
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My Favorite (Nerdiest) Blog Posts About Cognac
In which I gather together my best writing on cognac.
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Dilution and Additives in Cognac (Hine Series Part 6)
In this post, I’ll talk about diluting and additives used in cognac. There is a lot that happens in between taking cognac out of a barrel and being sealed up in a bottle.
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The Weird Exception of Early Landed Cognac (Hine Series Part 5)
I have been writing a series of blog posts about cognac, and I've really been looking forward to this one about "early landed" cognac. This series has been detailed information about cognac production generally, and Hine cognac specifically, as I was able to ask the cellar master Eric Forget a ton of questions. It has…
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Aging Conditions for Cognac (Hine Series Part 4)
I'm in the middle of a series of posts about how cognac is made generally, with details from Hine cognac cellarmaster Eric Forget about how Hine is made specifically. Hine offers a special blend meant for mixology (H by Hine), other VSOP and XO blends, single vineyard cognacs, and many vintage-dated cognacs. The posts in…
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Wood and Barrels for Cognac (Hine Series Part 3)
At the end of 2019, I sent a list of 100 questions to the cellarmaster of Hine cognac, Eric Forget. I'm writing up what I learned over several posts. Hine is a small (relative to the majors) cognac brand founded a bit over 250 years ago. The main house is located along the Charente River…
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Cognac Distillation On the Lees (Hine Series Part 2)
A second post in a series about cognac production.
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Cognac from Grapes to Wine (Hine Series Part 1)
Facts about grapes, winegrowing, and winemaking for cognac.
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A Fascinating Interview with Remy Martin Cognac Cellarmaster Baptiste Loiseau
I was recently in Calistoga to meet with Baptiste Loiseau, cellarmaster for Remy Cognac. We had a quick interview early in the day but I wanted more info, so I ended up monopolizing his time after dinner. We spoke for a very long time (I promised it was "quick questions" but I think it went…
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Ramping up Aromatics in Cognac: How Camus Does it
When I was in China helping judge the Camus cognac Shanghai Shake, I had the opportunity to interview president Cyril Camus. Recently the language on Camus' core line changed to invoke "intensely aromatic" language on the branding. Cyril says that this has rolled out in the US and some other markets, with more to come.…